G as Gulyàs

Gulyàs recipe by our ambassador Cindystar:

  • half a kilo beef muscle
  • half a kilo pork neck
  • 2 onions, finely sliced
  • lard/extra virgin olive oil
  • paprika
  • cumin
  • a quarter of a green bell pepper
  • diced half a medium ripe tomato
  • diced meat or vegetable broth 2 or 3 liters 
  • 800 g potatoes
  • dried chilli
  • salt
  • red wine
  • galuska (optional)
Put the onion to fry in oil or lard (or both) and let it cook over medium heat, covered, stirring occasionally, until it becomes transparent and golden, even 20 minutes. Meanwhile, cut the meat into cubes of about 3x3 cm., leaving even the fat that gives flavor and keeps the meat tender. Remove from heat and add two tablespoons of paprika, mix well and put back on low heat, stirring occasionally, so that the paprika gives off its aroma but won't burn. After a couple of minutes add the meat and sautée well on all sides, stirring frequently. Add salt and a teaspoon of cumin seeds. Then add the pepper and tomato, chili and season with half a glass of red wine. Add broth and cook covered over low heat until the meat is tender, adding potatoes (cut into cubes as big as the meat) at three quarters of the cooking time: they do not have to be overcooked but remain in cubes and firm. Make galuska, add them to the soup and serve immediately. 

In our cooking trip around the European Community countries, Gulyàs represents Hungary.
Hungary is a landlocked country in Central Europe. It is situated in the Carpathian Basin and is bordered by Slovakia to the north, Ukraine and Romania to the east, Serbia and Croatia to the south, Slovenia to the southwest and Austria to the west. The country's capital and largest city is Budapest. Hungary is a member of the European Union, NATO, the OECD, the Visegrád Group, and the Schengen Agreement. The official language is Hungarian, also known as Magyar, which is part of the Finno-Ugric group and is the most widely spoken non-Indo-European language in Europe.

Hungarian recipes of the European Community Culinary ABC (in alphabetic order, of course):

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